Wednesday, August 20, 2008

FETA, ALMOND & CILANTRO PESTO

I'm quite a big "Pesto" amateur. I adore this sauce and it's always a delight to savour that Italian speciality whether I get to eat the original version (basil, pine nuts, parmesan & olive oil) or a more funky version made with various non-Italian ingredients. No matter which recipe I'm using, you can be sure that I'll devour my pestoed pasta with much appetite...

We all crave (well, at least most of us) "Pesto", because it's very tasty, always a great source of pleasure, extremely versatile and it meets most people's tastes (Italian food has always been very popular). Those are the keys to it's worldwide success.

I rarely make the same recipe in a row. Generally, I invent recipes according to what's on hand and/or in season. I improvise a lot...

If I'm feeling lazy, I'll use my blender in order to make "Pesto", but, if I feel more like going the traditional way and sweating a little, then I use my giant Thai granite mortar and pestle. Both methods give similar results, yet I must say that I am more of a mortar and pestle person as it works really well, it's fun to use and the end product is somehow silkier, finer and creamier as well as more fragrant. All that pounding releases the essential oils that hold the flavors as well as aromas, and can also be quite therapeutic as it relieves us from negative feelings (anger, depression, frustration, etc...).

This gourmet "Feta, Almond & Cilantro Pesto" is a creation of my own. One day, I wanted to make some "Pesto", but I had no Parmigiano Reggiano, no pine nuts and no basil, so I took what I found in my refrigerator and cupboards. After a few minutes of intense thumping, I ended up with one of the most marvelous "Pesto" sauces I had ever tasted!

This white "Pesto" is fantastic. The buttery sweetness of the roasted almonds matches perfectly the tartness and creaminess of the feta as well as the aromatic, pungent and green taste of cilantro (coriander). A wonderful blend!

This sauce is terribly addictive and ever so delicious that you'll fall in love with it instantly!

Method:1. With processor running (see remarks if using a mortar and pestle), drop the garlic cloves into the machine and blend until finely chopped.2. Add the almonds and the coriander.3. Process until the almonds and coriander are finely chopped.4. Add the feta cheese, lemon juice, chilli sauce, paprika, cumin and 6 tablespoons olive oil.5. Process again until well blended.6. Transfer mixture into a small bowl and season to taste with freshly ground black pepper.

Remarks:You can replace the almonds by any other nut of your choice (hazelnuts, walnuts, pecan, etc...) as long as they are roasted/toasted.If you wish, this pesto can also be made with a mortar & pestle. It will result in a much finer & more fragrant paste.It can be made a few days ahead. In that case, put in a jar, top with enough olive oil to cover and refrigerate for up to a week.

Serving suggestions:Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for lasagna, canellonis, pasta shells, as a dressing for your potato salads, as a dip or spread it on bread or crackers...

this pesto sounds amazing and is so different from the usual stuff i get off the supermarket shelves! definitely find pesto a must in the kitchen - great in pasta, salads, on bruschettas or with fish. fantastic!